Beef Fry

Instructions

1. 1

   Marinate the Beef

   • In a large bowl, combine the beef cubes, sliced onion, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, 1 tsp of the black pepper, and salt.
   • Using your hands, mix everything thoroughly until the beef is evenly coated with the spices.
   • Let it marinate for at least 20 minutes at room temperature. For deeper flavor, you can marinate it for up to 4 hours in the refrigerator.
2. 2

   Pressure Cook the Beef

   • Transfer the marinated beef mixture to a pressure cooker.
   • Add 1/4 cup of water. The beef will release its own juices, so avoid adding too much water.
   • Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes (or about 6-7 whistles) until the beef is tender.
   • Allow the pressure to release naturally. Open the lid and check for tenderness. If there's excess liquid, cook on high heat for a few minutes, stirring occasionally, until the gravy thickens.
3. 3

   Prepare the Tempering

   • Heat the coconut oil in a wide, heavy-bottomed pan or a traditional 'irumbu chatti' (cast-iron kadai) over medium heat.
   • Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
   • Add the sliced shallots, slit green chilies, curry leaves, and coconut slivers.
   • Sauté for 4-5 minutes, stirring often, until the shallots soften and the coconut slivers turn a light golden brown.
4. 4

   Roast the Beef

   • Add the pressure-cooked beef along with its thick gravy to the pan.
   • Mix well to combine with the tempered ingredients.
   • Reduce the heat to low-medium and continue to cook for 15-20 minutes, stirring every 3-4 minutes. This slow roasting process is key.
   • The gravy will evaporate, and the masala will start to coat the beef pieces, which will darken to a rich, deep brown color. Scrape the bottom of the pan to mix in the caramelized bits.
5. 5

   Finish and Serve

   • Once the beef is well-roasted and has reached a semi-dry consistency, sprinkle the remaining 1/2 tsp of freshly ground black pepper over it.
   • Stir well and cook for one more minute to release the aroma of the pepper.
   • Turn off the heat. Serve the beef fry hot with Kerala parotta, appam, or plain rice.